spicy mushroom pasta

Spicy creamy mushroom pasta with Calabrian chili paste, sauteed cremini mushrooms, tomato, cream, garlic, fresh basil, and Pecorino Romano is a simple pasta that&#039;s loaded with flavor and can be ready in 30 minutes.

Spicy Creamy Mushroom Pasta

fettuccine

olive oil (divided)

cremini mushrooms (sliced)

garlic (sliced)

Calabrian chili paste (or to taste)

tomato paste

dry white wine

heavy cream

Pecorino Romano (grated)

basil (hand torn)

pasta water (will most likely not need all of it)

salt and pepper (to taste)

Bring a large pot of salted water to a boil.

In a very large pan saute the mushrooms in 2 tablespoons of olive oil over medium heat until brown.  Season with salt then remove the mushrooms to a plate and set aside.

Turn the heat to medium-low, and add the remaining olive oil and garlic to the pan.  Saute until golden (about 2 minutes).  Next, add the chili paste and tomato paste.  Cook for 5 minutes in the oil stirring frequently.

Begin cooking the pasta in the boiling water to 1 minute less than al dente.

Add the wine to the pan and turn the heat to medium-high to cook off the alcohol and reduce for 3 minutes.

Turn heat down to medium-low and add in 1 cup of pasta water and the cream.  Stir it all together and bring it to a low simmer. Taste test and season with salt to taste.

Add in the mushrooms and the pasta.  Cook until the pasta reaches al dente (about 1-2 minutes).

Turn off the heat and add in the Pecorino Romano and mix well.  If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.

Add in half of the basil leaves.  Serve on plates with the remaining basil on top and more grated cheese on the side.

Creamy mushroom sounded like exactly what I wanted, and I was right. Since I live in West Texas, and since a meal just don't sound right without any meat, I made a couple of small changes.

I cut a couple of pounds of chicken thighs into chunks and sauteed that before the mushrooms. I left out the wine because I don't much care for wine, so I don't keep it around the hacienda. And while I can't get Calabrian chili paste locally, I was able to get harissa here in town, which I think is a bit hotter than the Calabrian chilis. I'm a Texan, so that didn't bother me none.

All in all, an excellent dish. It really went well with the ciabatta I keep around the house. My only challenge is my pans. I've got a couple that are fairly big, but after adding all that chicken, it got a little cozy in there.

Thanks for another great recipe, pardner!

Loved this recipe, simple but delicious. I added Crispy Parmaham on top for my meat obsessed fiance !! 

I am vegetarian but topped mine with crumbled feta !! YUM

Amazing recipe. Easy to follow instructions. Jim and Tara take the intimation out of cooking.

Hi Jim &amp; Tara,
Fantastic recipe! I added diced chicken breast to bring some more protein into the mix and it was a hit!

Cooked the chicken and set it aside before the mushrooms, then followed the steps above. Super easy &amp; delicious!

Wonderful! I had to substitute some ingredients, yet it still turned out to be delicious. The heat of the chili pate and earthiness of the mushrooms were a perfect combination.  I'm sure it wasn't as good as this recipe, but we were delighted. 

Celebration dinner for my husband who got some encouraging health news today.  Tell your people that you love them daily!

Thanks for sharing this recipe. I had friends over last night and served this pasta. Easy to put together and quick.  Everyone loved it, and a number went for seconds. My friends daughter who generally eats smaller portions enjoyed two big servings. Looking forward to trying more of your recipes.

https://www.youtube.com/watch?v=HYBMGd3iw5w

Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese.  This easy pasta recipe can be on your table in about 30 minutes!  I hope you enjoy this spicy mushroom pasta recipe!

ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
https://youtu.be/YIJEam3SNWU

WATCH MORE COMFORTING PASTA RECIPES!
https://youtube.com/playlist?list=PL0QyikC1o6v0DvoyBWQve4t96Ia0Yh90o

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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS

1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside.  Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan.  Saute until golden (about 2 minutes).  Next, add in the chili paste and tomato paste.  Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes. 
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream.  Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta.  Cook for 30-60 seconds or until the pasta is just cooked.  If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves.  Serve on plates with the remaining basil on top and grated cheese on the side.

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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